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Maple tree syrup10/31/2023 Historically, women oversaw the sap collection and sugar making, said Alexander Cotnoir, a citizen of the Nulhegan Band of the Coosuk-Abenaki Tribe, which has tribal lands in Barton, Vermont. "When we give thanks to creation, and we give thanks to the trees, we look at the maple as the leader of the trees because it gives us sap for medicine, and it gives us maple syrup." Lawrence River between New York and Canada. and eastern Canada, said Dave Arquette, a member of the Akwesasne Mohawk Nation, Bear Clan, which straddles the St. The trees are intrinsic to Indigenous communities throughout the northeastern U.S. "When you round a bend in the trail and you see just a stand of maple trees, they're saying: 'We're here, this is our forest.' It's usually just an amazing spot, with shrubs, wildflowers and ferns." Whether they're wearing bright summer green or fall's brilliant orange, red and yellow or standing there in bare bark, they make their presence known. "Maple trees are the whole package," Finton said. But long-term concerns remain for the producers, Indigenous people and those who love the trees. ![]() The good news is maple syrup producers, working with university researchers and employing newer technologies, have extended their seasons and increased their syrup harvest. When you add drought and disease, "you're throwing multiple threats at these tree species, and they're dropping out of the forest and weakening entire ecosystems," said Andy Finton, landscape conservation director for The Nature Conservancy in Massachusetts. for the sugar bushes, as the Abenaki call them, to remain where they've stood for centuries. And some believe it may get too hot in parts of the northeastern U.S. Rising temperatures affect the maple trees, with the warmer climate bringing more weather extremes, an earlier sap flow, shorter sugaring seasons and invasive insects. The continent's iconic sugar maple trees-revered for their sap and fall colors-can't escape the changing climate. ![]() But the sweet, amber syrup and the people who produce it today face an uncertain future.
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